Beef Lasagna Recipe

Ingredients:

• 12 Ounces lean ground beef
• 1/2 Cup chopped onion (1 medium)
• 1/2 Cup finely chopped carrot (1 medium)
• 2 Cloves garlic, minced
• 15 Ounce can Italian-style tomato sauce
• 6 Ounce can tomato paste
• 1/2 Cup water
• 1/4 Teaspoon black pepper
• 9 Lasagna noodles
• 1 Egg, beaten
• 15-ounce carton light ricotta cheese
• Nonstick cooking spray
• 1 Cup shredded part-skim mozzarella cheese (4 ounces)
• 1/4 Cup grated Parmesan or Romano cheese (1 ounce)

Preparation:

In a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to a boil; reduce heat. Simmer, covered for 10 minutes, stirring occasionally.

Cook lasagna noodles according to the package directions. Drain noodles; rinse with cold water. In a small bowl stir together the egg and ricotta cheese for the filling.

Lightly coat a 2-quart baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, covered, at 375 degrees for 20 minutes. Uncover and bake for another 5 minutes. Let stand for 10 minutes before serving. Makes 8 servings.

Vegetarian Kebabs - Vegetarian Recipe

Ingredients:

• 8 cherry tomatoes
• 8 button mushrooms
• 1 small zucchini, sliced into 8 pieces
• 1 red onion, cut into 4 wedges
• 1 green bell pepper, seeded and cut into 4 pieces
• 1 red bell pepper, seeded and cut into 4 pieces
• 1/2 Cup Italian dressing
• 1/2 Cup brown rice
• 1 Cup water
• 4 wooden skewers, soaked in water for 30 minutes, or metal skewers

Preparation:

Place the tomatoes, mushrooms, zucchini, onion and peppers in a sealed plastic bag. Add the Italian dressing
and shake to coat the vegetables evenly. Marinate the vegetables for 10 to 15 minutes.

In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 minutes. Transfer to a small bowl to keep warm.

Prepare charcoal grill or heat a gas gril. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 tomatoes, 2 mushrooms, 2 zucchini slices, 1 onion wedge, and 1 green and red pepper slice onto each skewer. Place the kebabs on the grill rack or broiler pan. Baste with leftover marinade. Grill kebabs, turning as needed, until the vegetables are tender, about 5 to 8 minutes.

Divide the rice onto 2 plates. Top with 2 kebabs and serve. Serves 2.

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Camarones En Salsa Chilena -Chilean Spicy Shrimp Recipe

Ingredients:

• 3 Tablespoons Butter
• 1 Large Onion, chopped
• 2 Cloves Garlic, chopped
• 1 Can Tomatoes, chopped
• 1/2 Teaspoon Oregano
• 1 Tablespoon Chile Paste
• Salt , Pepper, to taste
• 2 Pounds Shrimp
• 1 Tablespoon Parsley, chopped

Preparation:

Saute onion with butter for about 7 minutes. Add garlic, tomatoes, oregano and chile paste. Stir, simmer for about 10 minutes. Season with salt and pepper. Pour mixture into a baking dish. Toss shrimp with salt and pepper and pour into the sauce. Bake for 10 minutes at 375 degrees. Sprinkle with parsley and serve alone of over pasta.

Sea Bass & Dill - Heart Healthy Fish Recipe

Ingredients:
• 1 1/2 Tablespoons white onion, chopped
• 2 Teaspoons pickled baby capers, drained
• 1 1/2 Teaspoons chopped dill
• 1 Teaspoon Dijon mustard
• 1 Teaspoon lemon juice
• 4 white sea bass fillets, 4 ounces each
• 1 Lemon, cut in quarters


Preparation:

Preheat oven to 375 F. In a bowl, add the onion, capers, dill, mustard and lemon juice.

Mix well. Place each fillet on aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque, 10 to 12 minutes. Serves 4.

Muesli Breakfast Bar Recipe

This Saturday morning get you home nice and cozy bake some Muesli Breakfast Bars. A great tasting heart-healthy recipe.

Ingredients:

• 2 1/2 Cups old-fashioned rolled oats
• 1/2 Cup soy flour
• 1/2 Cup fat-free dry milk
• 1/2 Cup toasted wheat germ
• 1/2 Cup sliced almonds, toasted
• 1/2 Cup dried apples, chopped
• 1/2 Cup raisins
• 1/2 Teaspoon salt
• 1 Cup dark honey
• 1/2 Cup unsalted peanut butter
• 1 Tablespoon olive oil
• 2 Teaspoons vanilla extract

Preparation:

Preheat the oven to 325 F. Lightly grease a 9-by-13-inch baking pan.

In a large bowl, combine oats, flour, dry milk, wheat germ, almonds, apples, raisins and salt. Stir well.

In a saucepan, stir honey, peanut butter and olive oil over medium-low heat until well blended. Don't let boil. Stir in vanilla. Add the warm honey mixture to dry ingredients and stir quickly until well combined. The mixture should be sticky, but not wet.

Pat the mixture evenly into the prepared baking pan. Press firmly to remove any air. Bake just until the edges begin to brown, about 25 minutes.

Cool for 10 minutes in pan, cut into 24 bars. When cool enough to handle, remove bars from the pan and place on rack to cool completely. Store the bars in airtight containers in the refrigerator. Makes 24 bars.

Enchiladas for kids - Kids Recipe

Ingredients:

• 1 4 oz. package of black bean and rice mix
• 1 1/2 Cups tomato salsa
• 1 8 oz. can tomato sauce
• 8 flour tortillas (8 in. wide)
• 1 1/2 Cups shredded reduced-fat or regular cheddar cheese
• Sour cream, sliced ripe olives (optional)


Preparation:

Cook bean and rice mix according to package directions.
Combine salsa and tomato sauce and pour 1 cup of the mixture into a 9- by 13-inch casserole.

Warm 2 or 3 tortillas at a time between paper towels, 20 to 30 seconds in microwave. Spoon 1/4 cup bean mixture and 1 tablespoon cheese down center of each, roll, and place, seam down, in casserole dish.

Pour remaining salsa mixture over enchiladas and sprinkle with remaining cheese.

Bake at 400° until enchiladas are hot in center, about 20 to 25 minutes. Garnish with sour cream and olives. Makes 4 servings

Chinese Beef & Broccoli Recipe

Ingredients:

• 3/4 Pound lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
• 1 Egg
• 1/3 Teaspoon salt
• 1 Tablespoon cooking wine
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 1 1/2 Tablespoons oil

• 1 1/2 Pounds broccoli, flowerets removed, slice diagonal into thin slices
• 1 Cup cooking oil
• 2 1/2 Tablespoon oyster sauce
• 2 Tablespoons light soy sauce
• 3/4 Tablespoon dark soy sauce
• 1 Tablespoon sugar
• a few drops of sesame oil
• 2 cloves garlic, crushed
• 1/2 Cup chicken broth
• 2 Tablespoons cornstarch

Preparation:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. Let beef marinate and prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is hot, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add broccoli. Cover and cook until broccoli is cooked, but still crunchy. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serves 4.

Chocolate Bundt Cake Recipe

Ingredients:

A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

• 1 Cup all-purpose flour
• 1 Cup sugar
• 1/2 Cup unsweetened cocoa
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1/4 Cup butter, softened
• 2 Large egg whites
• 1 Large egg
• 1/2 Cup 1% low-fat milk
• 2 Teaspoons instant espresso granules
• 1 1/2 Teaspoons vanilla extract
• Cooking spray

Preparation:

Preheat oven to 350°. Combine flour and next four ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat at low speed 1 minute. Beat at high speed for one minute. Add milk, espresso granules, and vanilla; beat another minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350° for 35 to 40 minutes or until an inserted wooden pick comes out clean. Cool for 10 minutes. Remove from pan and cool on wire rack.
Chocolate Bundt Cake

Vegetarian Kebabs - Vegetarian Recipe

Ingredients:

• 8 cherry tomatoes
• 8 button mushrooms
• 1 small zucchini, sliced into 8 pieces
• 1 red onion, cut into 4 wedges
• 1 green bell pepper, seeded and cut into 4 pieces
• 1 red bell pepper, seeded and cut into 4 pieces
• 1/2 Cup Italian dressing
• 1/2 Cup brown rice
• 1 Cup water
• 4 wooden skewers, soaked in water for 30 minutes, or metal skewers


Preparation:

Place the tomatoes, mushrooms, zucchini, onion and peppers in a sealed plastic bag. Add the Italian dressing and shake to coat the vegetables evenly. Marinate the vegetables for 10 to 15 minutes.

In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the rice is tender, about 30 minutes. Transfer to a small bowl to keep warm.

Prepare charcoal grill or heat a gas gril. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 tomatoes, 2 mushrooms, 2 zucchini slices, 1 onion wedge, and 1 green and red pepper slice onto each skewer. Place the kebabs on the grill rack or broiler pan. Baste with leftover marinade. Grill kebabs, turning as needed, until the vegetables are tender, about 5 to 8 minutes.

Divide the rice onto 2 plates. Top with 2 kebabs and serve. Serves 2.

Rouladen- German Beef Roll Recipe

Ingredients:

• 1-2 slices top round beef, cut thin 1/8" thick
• 1 Teaspoon German or French mustard
• Bacon sliced
• 1/2 Cup chopped onion
• Pickled gherkin
• 2 Tablespoons vegetable oil
• Beef broth cubes to taste
• 2 Tablespoons cold water
• 1 Tablespoon corn starch
• Salt, Pepper, to taste


Preparation:

In a large pan heat 2 tbsp of vegetable oil. Add top round and roast for 5-10 minutes on high heat, constantly stirring. Add hot salted water until meat rolls are almost covered. Cover with lid and cook on medium heat for 75-90 minutes. Remove the beef and set aside. Add beef broth cubes to taste. In a cup, combine 2 tbsp cold water and 1 tbsp corn starch, stir until well blended. Bring the gravy to a boil and add the corn starch mixture, constantly stirring. If you want to, you can also add some sour cream. Serve with warm pickled red cabbage and german style potato dumplings.

Moroccan Spiced Chicken Paillards -African region Recipe

Ingredients:

Sauce:

• 1/4 Cup orange juice
• 1 Tablespoon honey
• 1 Teaspoon fresh lemon juice
• 1 cinnamon stick (approx. 3")
• 1/4 Teaspoon dried hot red pepper flakes
• 2 tablespoons unsalted butter

Paillards:

• 1/2 Teaspoon cumin
• 1/2 Teaspoon paprika
• 1/4 Teaspoon black pepper
• 2 Tablespoons olive oil
• 1 3/4 lb boneless chicken breast slices (approx. 1/4 inch thick)
• 1 1/4 teaspoons salt


Preparation:

Prepare a large ridged grill pan and start sauce:
Heat grill pan over moderate heat until hot.

Simmer sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally for 2 minutes. Set aside while cooking chicken.

Make chicken paillards:
Cook cumin, paprika, and pepper in oil in a small pan over moderate low heat, stirring about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). If chicken breast slices are not quite 1/4" thick, pound with flat side of meat pounder.

Brush some spiced oil on 1 side of each chicken breast slice, and sprinkle with salt. Arrange 2 chicken breast slices in grill pan, oiled sides down, and brush tops with spiced oil, sprinkle with salt.Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes. Transfer to a platter and cover with foil. Grill remaining chicken breast slices.

Complete sauce:
Pour sauce through a medium-mesh sieve into reserved small skillet, discard solids. Add any juices from chicken to sauce and bring to a boil. Remove from heat, add butter and swirl skillet until butter is just blended. Season sauce with salt and spoon over chicken.

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Rain in SO California Recipe -Grilled Cheese sandwich

Rain is coming to SO California, so stay indoors and cook some warm and tasty snacks, just follow these recipes.

These rainy day recipes are easy to make and perfect for Friday Date night, if your staying warm indoors. Enjoy!

Ingredients:

• 8 slices rye bread
• 8 Ounces cheddar cheese, thinly sliced
• 1 Tomato, rinsed, cored, and thinly sliced
• 1/2 Red sweet onion, thinly sliced and separated into rings
• 2 Tablespoons olive oil



Preparation:

For each sandwich, top a slice of bread with a layer of cheese, two tomato slices, a few rings of onion, and more cheese. Top with a second slice of bread.

Brush both sides of the bread lightly with olive oil, then push two or three toothpicks all the way through the sandwich to secure.

Lay sandwiches over medium heat on a gas grill grill, close lid. Cook, turning to prevent bread from scorching, until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, about 8 to 10 minutes total. Makes 4 sandwiches.

Rain on SO CA Recipe- Oatmeal Raisin Cookies

Ingredients:

•1/2 Cup Whole wheat flour
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 2 Cups old-fashioned rolled oats
• 1 Cup raisins
• 1/2 Cup butter or margarine, softened
• 1 egg
• 2 Tablespoons of water
• 1 Teaspoon vanilla extract



Preparation:

1) Preheat oven to 350 degrees. Completely grease 2 large baking sheets.

2) In a medium bowl, stir together flour, cinnamon, baking soda, and salt. Stir in the oats and raisins; set aside.

3) In a large bowl, cream butter. Add sugar and beat until light and fluffy. Beat in egg, water and vanilla. Beat in dry ingredients until well combined.

4) Drop by rounded tablespoons, leave about 1 1/2 inches between cookies. Press with a fork to flatten them.

5) Bake for 12 to 15 minutes, or until browned. Cool on racks.

Makes 2 dozen.

Rain in SO CA Recipe -Best Chocolate-Chip Cookies

Ingredients:

• 1 1/2 Cups Flour
• 1 Teaspoon baking soda
• 1 Teaspoon cinnamon
• 1 Cup butter softened
• 1/2 Cup light brown sugar
• 1 Cup sugar
• 1 large egg
• 1 Teaspoon vanilla extract
• 1 1/2 Cup old fashioned rolled oats
• 1 Cup semi-sweet chocoalte chips


Preparation:

1) Mix together flour, baking soda, and cinnamon.

2) Beat together butter, brown sugar, sugar, at medium speed until its light and fluffy. Then beat in egg and vanilla.

3) At low speed, beat in flour mixture until well blended. Fold in oats and cholate chips. Cover with plastic wrap, chill for 1 hour.

4) Pre-heat oven to 350 degrees. Grease 2 baking sheets.

5) Shape dough into 1 inch balls. Place cookies 2" apart on the greased baking sheets. Faltten each cookie slightly.

6) Bake cookies until lightly browned around the edges, about 10-12 minutes. Let cool slighlt then transfer to wire racks to cool completely.

You can make the dough ahead of time and freeze it.

Makes 4 dozen.

Minestrone soup- Rain in SO California Recipe

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1/2 Cup onion, chopped
• 1/3 Cup celery, chopped
• 1 Carrot, diced
• 1 Garlic clove, minced
• 4 Cups fat-free, unsalted chicken broth
• 2 large tomatoes, seeded and chopped
• 1/2 Cup spinach, chopped
• 1 16 oz. Can chickpeas or red kidney beans
drained, rinsed
• 1/2 Cup small shell pasta, uncooked
• 1 Small zucchini, diced
• 2 Tablespoons fresh basil, chopped


Preparation:

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately. Serves 4.

Southwestern Vegetable Tacos- High Fiber Recipe

ngredients:

• 1 Tablespoon olive oil
• 1 Medium red onion, chopped
• 1 Cup yellow summer squash, diced
• 1 Cup zucchini, diced
• 3 large garlic cloves, minced
• 4 Medium tomatoes, seeded and chopped
• 1 Jalapeno chili, seeded and chopped
• 1 Cup fresh corn kernels
• 1 Cup canned pinto or black beans, rinsed and drained
• 1/2 Cup fresh cilantro, chopped
• 8 corn tortillas
• 1/2 cup smoke-flavored salsa

Preparation:

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and cook for 5 minutes, until tender. Stir in garlic, tomatoes, jalapeno, corn kernels and beans. Cook 5 minutes until the vegetables are tender-crisp. Add cilantro and remove from the heat.

Heat a dry, large pan over medium heat. Not a non-stick pan. Add 1 tortilla to hot pan and heat until softened, about 20 seconds per side.

To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serves 8.

Australian Pumpkin Scones

Ingredients:

• 1 Tablespoon Butter
• 1/2 Cup Sugar
• 1 Egg
• 2 Cups Flour
• 1 Cup Pumpkin (cold, cooked, and mashed)
• 1/8 Teaspoon salt



Preparation:

Grease baking sheet. Cream butter and sugar until light and fluffy. Beat in egg.

Add pumpkin, flour, and salt mix by hand kneading lightly. Cut into 1" squares. Bake at 425 degrees for 15 minutes until golden brown. Serve warm with butter.

Sea Bass with Dill - Heart-Healthy Recipe

Ingredients:

• 1 1/2 Tablespoons white onion, chopped
• 2 Teaspoons pickled baby capers, drained
• 1 1/2 Teaspoons chopped dill
• 1 Teaspoon Dijon mustard
• 1 Teaspoon lemon juice
• 4 white sea bass fillets, 4 ounces each
• 1 Lemon, cut in quarters



Preparation:

Preheat oven to 375 F. In a bowl, add the onion, capers, dill, mustard and lemon juice.

Mix well. Place each fillet on aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque, 10 to 12 minutes. Serves 4.